Ranch Chicken and Potato Bake

http://www.pillsbury.com/recipes/ranch-chicken-and-potato-packets/d4b92888-b8c0-4290-9bf5-b96362a0dede/


INGREDIENTS
1bag (20 oz) refrigerated cooked new potato wedges
6boneless skinless chicken thighs (about 20 oz), cut in half1
1/4cups low-fat or regular ranch dressing
4slices precooked bacon, chopped
1/4cup chopped green onions (4 medium)
1/2teaspoon coarse ground black pepper

DIRECTIONS
1 Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with cooking spray.
2 For each packet, place about 1 cup potato wedges and 3 thigh halves onto center of foil sheet. Drizzle with scant 1/3 cup dressing. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
3 When grill is heated, place foil packets, seam side up, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and potatoes are tender.
4 Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper. .Look for precooked bacon in the meat or deli department of the supermarket.
Using reduced-fat ranch dressing in place of the regular ranch dressing will reduce the fat per serving by about 13 grams and the calories by about 115.
To bake packets, place on large cookie sheet; bake at 400°F using times above as a guide.

Amy's Cheap and Easy Crowd Pleaser

3 lbs chuck roast in a crock pot on low overnight with
2 small or 1 large pepperocini
seasonings


Shred meat and continue to simmer on low

Serve on hoagie or hamburger buns with

Provolone cheese

Cheap, easy and feeds a crowd!

Wintry Baked Beef Stew (Mr. Food)

http://www.mrfood.com/Beef/Wintry-Baked-Beef-Stew#

No matter the season, our Wintry Baked Beef Stew is a one-dish meal that delivers comfort. The secret ingredient to this stew’s creamy, rich sauce is none other than quick-cooking tapioca.

Serves: 6
Ingredients

* 2 pounds beef stew meat, cut into 1-inch chunks
* 4 large carrots, peeled and cut into 1-inch chunks
* 4 potatoes, peeled and cut into 1-inch chunks
* 1 medium-sized onion, chopped
* 2 cups tomato juice
* 1 cup water
* 3 tablespoons quick-cooking tapioca
* 1 teaspoon sugar
* 1 teaspoon salt
* 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 350°F. Coat a 9" x 13" baking dish or 2-quart roaster with cooking spray.

2. In a large bowl, combine beef, carrots, potatoes, and onion. In a medium bowl, combine tomato juice, water, tapioca, sugar, salt, and pepper; mix well. Pour tomato mixture over beef mixture; mix well then pour into prepared baking dish and cover with aluminum foil.

3. Bake 2 to 2-1/4 hours, or until beef is tender.

Gail's Chili

1 lb lean ground beef, chicken or turkey breast

1 onion, chopped

1 clove garlic, minced

1 green pepper, seeded & chopped

14 oz. pinto beans, drained

28 oz. diced tomatoes, NSA

1 tsp oregano 1/2 tsp cumin 1/2 tsp. black pepper 1/2 tsp cayenne pepper

Brown the meat in a non stick Dutch oven oor large pot along with onion, garlic, and green pepper over medium heat until meat is fully cooked. Drain off any excess oil. Add spices and beans. Stir together for one minute. Add tomotoes and bring to a boil. Lower heat and simmer on low for 10-15 min., stirring occasionally.

Veggie chili according to the card:

Omit the meat and add 1 chopped red onion and 8 oz. chopped mushrooms

My veggie chili:

8 oz. chopped mushrooms

1 large onion, chopped

1 large zucchini, chopped

any leftover vegetables I may have I've also added baby bok choy to the mix.

28 oz, nsa tomatoes, crushed

oregano, cumin, cayenne pepper

I saute the veggies with the seasonings then add the tomatoes and cook for about 45 min.

Zucchini Beef Bake

INGREDIENTS
6 cups water
4 cups sliced zucchini
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
2 cups cooked rice
1 (8 ounce) can tomato sauce
1 cup small curd cottage cheese
1 egg, lightly beaten
1 1/2 teaspoons minced fresh oregano
1 teaspoon minced fresh basil
1/2 teaspoon salt
1 cup shredded Cheddar cheese


DIRECTIONS
In a large saucepan, bring water to a boil. Add the zucchini. Return to a boil. Reduce heat; cover and simmer for 3 minutes or just until tender. Drain and immediately place zucchini in ice water. Drain and pat dry.
In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, cottage cheese, egg, oregano, basil and salt.
Arrange half of the zucchini in a greased 13-in. x 9-in. x 2-in. baking dish. Top with meat mixture. Arrange remaining zucchini over top; sprinkle with cheddar cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly and cheese is melted.

Chicken Zucchini - Stuffing Casserole

1 (6 ounce) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream
Add to Recipe Box



DIRECTIONS
In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

PATTI'S SWEET AND SOUR RIBS

SWEET AND SOUR RIBS

2 sides (5-6 lb total) pork spareribs
1 8-oz. can tomato sauce
2/3 c. dry Sherry or apple juice
2/3 c. honey
1/4 c. cider vinegar
1/4 c. soy sauce
3 cloves garlic, minced
2 T. minced onion
1 t. salt
1 t. celery seed
1 t. Worcestershire sauce
dash pepper
dash liquid hot pepper seasoning
1/2 t. ground ginger

Put meat in single layers of 2 large roasting pans. Place in a 450 degree oven 30 min. Drain and discard the fat; cut ribs apart into serving-sized pieces and combine in one pan about 12x18". Reset oven at 350 degrees. Meanwhile, in a pan combine the tomato sauce with all the remaining ingred. Simmer uncovered about 20 min., then pour over ribs in baking pan; cover tightly with foil and put into a 350 degree oven for 40 min. Remove foil, baste ribs with sauce and bake uncovered for 40 min. longer, basting often. Makes about 6 servings.

Ranch Chicken

2 cups of crushed corn flakes
l/3 c. ranch dressing
1 lb. of boneless chicken tenders
1 tsp. parsley

Preheat oven to 425. Lightly spray sheet pan; set aside. In a small bowl, combine corn flake crumbs and parsley. In a separate bowl, combine ranch dressing and water. Dip the chicken in dressing and then cornflakes, coating well. Arrange chicken on sheet pan. Lightly spray the top of the chicken with non-stick spray. Bake for 15 to 20 minutes or until done.

SAUSAGE WITH PEPPERS AND PASTA

Prep Time: 10 min Total Time:29 min Makes: 6 servings, 1-1/2 cups each

What You Need!
3 cups rigatoni pasta, uncooked
1 lb. Italian sausage, sliced
1 each: red, green and yellow pepper, coarsely chopped
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/2 cups KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend
1/4 cup KRAFT Shredded Parmesan Cheese
Make It!

COOK pasta as directed on package. Meanwhile, cook sausage in large skillet on medium heat 10 min. Stir in peppers; cook 7 min. or until sausage is cooked through and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through.

DRAIN pasta. Add to sausage mixture with shredded cheese; mix well.

TOP with Parmesan.

Breaded Ranch Chicken

6 chicken pieces, breasts or thighs
1 cup of ranch dressing (my favorite is the buttermilk ranch)
1 1/2 cups of crushed corn flakes

Coat chicken with ranch dressing and then roll in the crushed corn flakes. Bake, covered at 350° for 40-50 minutes, or until chicken is done. Uncover during last 10 minutes to brown.

CHICKEN PENNE AL FRESCO

4 garlic cloves peeled and crushed
2 cups grape or cherry tomatoes
3 cups uncooked penne
3 cups chicken broth
1 1/4 cu lightly packed fresh basil leaves
1 oz parmesan cheese grated
2 cups diced grilled chicken breast

Boil penne in chicken broth
Microwave garlic & tomatoes until tomatoes burst

stir all ingredients together, top with parmesan cheese, brown in oven

Enchilada Casserole

http://www.kraftfoods.com/kf/recipes/enchilada-casserole-113524.aspx

Prep Time: 5 min Total Time: 30 min Makes: 8 servings

What You Need!
1 1/2 - 2 lb. ground beef
1/4 cup chopped onions
1 can (8 oz.) tomato sauce
1/2 cup water
1 pkg taco seasoning
10 corn tortillas
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup chopped tomatoes
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It!
Brown ground beef with onions

STIR in tomato sauce, water and taco seasoning. Heat 5 to 9 min. or until slightly thickened, stirring every 4 min.

PLACE 1 tortilla in
dish; top with layers of 1/4 each meat sauce and cheese. Repeat layers 4 times. Microwave 2 to 5 min. or until heated through. Let stand 5 min. Top with tomatoes and sour cream.

sweet-and-sour meatball skewers

http://www.kraftfoods.com/kf/recipes/sweet-sour-meatball-skewers-113530.aspx

What You Need!
32 frozen fully cooked 1-inch meatballs (1 lb.), thawed
1 red pepper, cut into 1-inch squares
1 green pepper, cut into 1-inch squares
1/4 cup apricot jam
1/4 cup KRAFT Original Barbecue Sauce

Make It!
HEAT grill to medium-high heat. Thread meatballs and peppers alternately onto 8 skewers.

MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.

GRILL 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture the last 2 min.
Kraft Kitchens TipsNoteIf using wooden skewers, soak them in water 30 min. before using to prevent them from burning on the grill.

Cathy's Chicken Salad

8-Chicken breast halves - on the bone
3-celery stalks or equal trimmings - leaves & all
1-carrot cut in big chunks
1-onion quartered
1 t. seasoned powdered meat tenderizer
Water to cover all of the above

2 1/2 cups chopped celerey*
1 cup toasted sliced almonds
2 t. lemon juice
1/2 t red curry powder**
1/2 t. black pepper
salt to taste
good mayonaise (Hellman's Dukes or Kraft)

Place chicken breasts, celery stalks, carrot & onion in a large dutch oven or stock pot. Cover with water and add meat tenderizer. Bring to a boil and simmer for 90minutes. let cool in broth for 1/2 hour. Take chicken breasts out of cooking broth and let cool on a cookie sheet. When cool enough to handle remove all bones & skin and chop into 1/2 inch dice.

While chicken is cooling toast almonds in a 350 degree oven in one layer for 7-8 minutes until they are golden. Watch them carefully as they will burn in a heartbeat. Place them on paper towels to cool.

To assemble: make layers of 1/3 of chicken, 1/3 of celery and 1/3 or almonds. Sprinkle with salt and pepper and a bit of the curry, add a hefty cooking spoon of mayonnaise and sprinkle a little lemon juice on the mayo. Keep layering until all ingredients are used. Mix thoroughly. You may need to add more mayo. You want it to be moist but not sloppy with mayo. Add salt to taste if needed. Refrigerate for at least 4 hours before serving to give flavors some time to mingle.

*The celery ratio should be 1 cup celery for every 3 cups chicken. I never measure just eyeball it. The amount above should be ok.

**Use Red Curry powder only. If you can't get Red Curry just leave it out. Yellow curry tastes like acid. Spice Islands makes the red and if you keep it in the fridge it will last for several years and is worth the investment. Walmart has started carrying little packets of some spices and once in a a while they will have Red Curry.

Serves 10 generously!

--Cathy Johnson

Pizzagna

Ingredients
1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
Salt
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Handful parsley, finely chopped
1/2 cup sliced pepperoni, cut into thin strips
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 green or red bell pepper, seeded, quartered and thinly sliced
1 onion, quartered then thinly sliced
2 cloves garlic, sliced
12 crimini mushrooms (baby portabellos), thinly sliced
Black pepper
1 (28-ounces) can crushed tomatoes
3/4 pound fresh mozzarella, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Loaf of crusty bread
Directions
Preheat broiler.

Bring a pot of water to a boil, add pasta and salt the water.

While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.

Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.

Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.

****I basically just used this recipe as a jumping off point. I used radiatore noodes, jar spagetti sauce and instead of all of the veggies I used 1/2 pkg pepperoni, 1//4 roll sausage and 1/4 lb hamburger. Sorta like a meat lovers pizza rather than supreme pizza. It would be great to make two batches- one supreme and one meat lovers so you could choose which you prefer. I didn't think of that before I made it the first time.

http://www.foodnetwork.com/recipes/rachael-ray/pizzagna-recipe/index.html

Chili -6WBMO

Brown 1 pound ground turkey- then add
1 chopped onion
1 chopped green pepper

after the onions and green pepper are beginning to cook add:
1 large can of crushed or diced tomatoes
1 regular size can of tomato sauce

chili powder to taste

Serve on Baked Potatoes

Krista's Cheesy Taco Pie

» Filling

1 lb. lean ground beef

1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix

1 (16-oz.) jar Old El Paso® Thick n Chunky Salsa

1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

1 (2.8-oz.) can french fried onions

1 cup ricotta cheese

8 oz. (2 cups) shredded taco-flavored cheese blend

2 eggs

1 small tomato, seeded, diced

Directions:

1. Heat oven to 450°F. Prepare pie crust as directed on package for one­crust baked shell using 9­inch glass pie pan or 10­inch deep­dish pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown.

2. Reduce oven temperature to 350°F. Brown ground beef in large skillet over medium­high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix and salsa. Bring to a boil. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Add mushrooms and half of the french fried onions; mix well. Spoon mixture into baked crust.

3. In small bowl, combine ricotta cheese, 1 cup of the taco­flavored cheese blend and eggs; mix well. Spoon over beef mixture.

4. Bake at 350°F. for 25 to 35 minutes or until slightly puffed and set in center.

5. Remove pie from oven. Sprinkle remaining 1 cup cheese evenly over filling. Sprinkle remaining french fried onions in center of filling. Return to oven; bake an additional 2 to 3 minutes or until cheese is melted.

6. Sprinkle tomato around edge and in center of filling. Let pie stand 10 to 15 minutes before serving.